Archives for July 2013

Take 5 Granola Bars

July 8, 2013 by Lynsey Leave a Comment

I have long been a fan of chewy granola bars. I remember going to the grocery and constantly eyeing those chewy granola bars and asking my mom if we could pleeeaaase get a box of those tasty, delicious breakfast treats. And she always agreed and allowed me to get a box to quench my craving. Well, many years have passed since I frequented the grocery store with my mom, but I still have a weakness for those soft and chewy bars. Spencer also shares a love for those, as well as Tucker. Since we all have a weakness for them I decided it was about time to give the homemade version a whirl.

Now I believe the most popular flavor has to be the basic chocolate chip granola bar, but I wanted to amp the flavors up a bit so I decided to take some inspiration from my all-time favorite candy bar, Take-5, and use some of those ingredients in a granola bar. These granola bars are incredibly easy to make and they are even no bake; just a few steps and a little time to allow them to set up and then you’re in business.

These granola bars are packed full of flavor; honey, peanut butter, pretzels and chocolate chips. I mean, how could you go wrong with those flavors? You’ve got your sweet, salty, chewy and crunchy. All winners in my book! These bars are a cinch to make, easily customizable to suite your tastes and a perfect snack to have on hand for those on-the-go breakfasts, road trips, or for an afternoon snack to quench that craving and get your through to supper!

Take 5 Granola Bars

Ingredients:

1/4 Cup butter
1/3 Cup brown sugar
2 Tbsp honey
1/2 Cup peanut butter, divided (crunchy or creamy)
1/2 Cup pretzels, roughly chopped
1/3 Cup mini chocolate chips
2 Cups old fashioned oats
1 Cup rice cereal

Directions:

Place pretzels, oats and rice cereal in a large bowl and stir to combine.

Line a 9×13 pan with parchment paper, spray with non stick cooking spray and set aside.

Place butter, brown sugar and honey in a medium saucepan and place over medium heat. Once the butter has melted, increase heat and bring to a bubble. Once the mixture has started bubbling, allow mixture to boil 1 1/2 minutes, stirring constantly. Remove from heat, add 1/4 cup of peanut butter and stir to combine. The peanut butter should be completely melted and incorporated.

Pour the mixture over the oat mixture and stir until all ingredients are completely coated. Pour in the prepared pan, spread evenly. Use an offset, or flat, spatula to press ingredients to the edges and corner of the pan. Cover the mixture with a sheet of parchment or wax paper and press firmly to pack ingredients, remove top layer of parchment paper. Sprinkle the chocolate chips evenly over the top of the bars, cover with parchment paper and press to pack in the chocolate chips.

Melt the remaining 1/4 cup of peanut butter and drizzle over the bars.

Place the bars in the refrigerator and allow to chill until set, at least one hour. Once the bars are set, remove from pan, cut and place into a air tight container.

Recipe source: A Lynsey Original

Fruit Dessert Pizza

July 5, 2013 by Lynsey Leave a Comment

During the summer it seems like people are always have gatherings, cookouts, bbq’s and of course going on vacation. All of these fun, summer events involve food. Savory foods are always easier to think of, but desserts seem to be a bit more of a challenge. A lot of people don’t want to stand over a hot stove on a hot day, and others don’t want to take the time to measure, whip and beat the ingredients. For this reason, it seems like dessert is either done away with or a trustee gallon (or 3) of ice cream is brought out. While there is absolutely nothing wrong with ice cream, I do like to try to think outside the box to come up with some tasty desserts that are quick and festive.

Once the end of April roles around, summer vacation is on every kids brain, and rightfully so; it’s been a long, hard school year. Quick and easy meals are definitely the topic of conversation during summer and vacation. I, personally, love helping with the menu planning and meal preparation while we’re on vacation. As important as a meal is, I also like to have some sweets on hand, but when you’re in a condo supplies are limited and specialty kitchen tools are most likely out of the picture. So quick and easy is the name of the game.

Just because the foods are simple, doesn’t mean that they can’t be fun and delicious. I’ve taken a simple and basic fruit pizza and made it into a fun summer dessert that would be perfect at the beach or poolside. The beach ball dessert pizza is delicious, sweet and is sure to not weigh you down. It’s a simple sugar cookie crust, topped with a marshmallow cream cheese sauce and then given a hefty does of fruit toppings that are in sections to replicate a beach ball. While I love this fun, summer twist this recipe can be made with whatever fruits you have on and are in season. There is definitely no written rule that says it has to be sectioned off either, scatter various fruits all over the pizza or just stick with a single fruit, the options are endless and your imagination is the limit. My brain is already racing with other varations that I want to try.

Fruit Dessert Pizza

Ingredients:

For the crust-
1 recipe for sugar cookie dough, or one tube of refrigerated sugar cookie dough

For the “sauce”-
1 (8oz) block cream cheese, room temperature
3/4 Cup (1 small container) marshmallow cream

Fore the fruit-
1 Heaping cup blueberries
3/4 Cup fresh pineapples, chopped
3/4 Cup strawberries, chopped
1 Kiwi, skin removed and chopped
1 Peach, skin removed and chopped (toss in 1/2 tablespoon of lemon juice to prevent discoloring)
1/4 Cup marshmallows

Directions:

For the crust-
Preheat oven to 350.

Spray a 12 inch round pan with non-stick cooking spray. Spread the cookie dough in an even layer on the prepared pan. Place in the preheated oven and bake for 18-24 minutes, until edges begin turn light golden. Remove the cookie from the oven and allow to cool completely.

For the sauce-
Place cream cheese in a small bowl and beat on medium speed for 30 seconds. Add the marshmallow cream and beat on medium high until combined, about 45-60 seconds.

To assemble-
Spread the marshmallow cream cheese mixture evenly over the cooled cookie crust.

To assemble, making it look like a beach ball, first make light indentations with a knife in the marshmallow cream to mark off sections. Draw a circle close to the top center of the crust, next mark the different sections for the colored portions of the ball. Next, fill each section with fruit, filling the larger sections with the blueberries and strawberries and fill the center circle with marshmallows. Serve immediately.

Recipe source: A Lynsey Original

BTB: Panzanella Salad

July 4, 2013 by Lynsey Leave a Comment

During the summer fresh produce is definitely in abundance. I always try to serve well balanced meals to may family, and during the summer I try to utilize as much fresh produce as possible. We have a garden in our back yard so I’m definitely spoiled and I try to take advantage of all the fresh veggies that are at my fingertips during the summer months. From appetizers, to sides and even main courses, I try to use as many fresh veggies as possible.

Panzanella salad is a terrific side that is perfect for those warm, summer days. It’s also a great way to utilize those fresh herbs and veggies that are right outside my back door. This salad is one of those things that can be made for a main course, but is perfect for a side. It takes no time to assemble and the recipe can be adjusted to serve both large crowds or a family of 4. It’s so versatile, that’s another reason I love it.

This particular recipe is a basic recipe comprised of a few simple ingredients. But it’s also easily customizable and there are so many variations ranging for the basic to a salad that has grilled veggies and bread. This basic recipe has tomatoes, onions, bread, fresh mozzarella and basil and it’s all tossed together in oil. A few simple flavors that when combined make a delicious, flavorful and fresh salad. We enjoyed this most recently with some grilled chicken, but it also makes a great side for steaks, kabobs, pork and numerous other options. Not only was this a hit with Spencer, but I even found Tucker diving in and going back for seconds and thirds. This recipe is proven to be a pleaser for people of all ages and a great way to allow the fresh, seasonal veggies and herbs to shine.

Panzanella Salad

Ingredients:

1 Day old baguette
1 Tbsp unsalted butter, room temperature
1 1/2 Cups grape tomatoes
1/4 Cup red onion
1 Medium cucumber, skinned, seeded and chopped
3-4 Tbsp chopped fresh basil
1/4 Tsp garlic powder
Kosher salt and pepper, to taste
1/8-1/4 Cup canola oil

Directions:

Preheat oven to 350. Cut baguette in half, lengthwise. Spread butter evenly on each slice of bread, place on a baking sheet and place in preheated oven. Bake bread until lightly toasted, about 5-8 minutes. Remove from oven and allow to cool for 5 minutes. Cut bread into cubes and transfer to a medium bowl.

Add tomatoes, onion, cucumber and basil to the bowl with the bread and toss to combine. Drizzle with part of the canola oil and toss to coat. Add more oil, if desired (you want everything to be coated but not drenched), season with garlic powder, salt and pepper and place in the refrigerator until ready to serve.

Recipe source: A Lynsey Original

Tzatziki Chicken Skewers

July 3, 2013 by Lynsey Leave a Comment

I’m lover Greek fare. Gyros are my “go to” whenever we frequent the local Greek restaurant. They’re refreshing, lite and bursting with flavor. Every gyro, unless otherwise specified, is topped with a creamy white sauce that is full of cucumber, dill and garlic. It’s full of sublte flavor that compliments numerous types of meat without being overpowering.

Gyros are definitely one of those things that are filling without weighing you down. They are also portable, but if they sit for any length of time the pita ends up getting soggy and it becomes a hassle to eat. When I started thinking of foods that are perfect for thost hot summer days, gyros were one of the first things to pop into my head. But then I started thinking about the predicament that some people would face if they tried to make these in advance to enjoy at a park, on a boat or wherever else they wanted to venture. If they tried to make a gyro early one morning before heading out, then it would be all soggy and not so wonderful by the lunch time.

I started thinking, how do you make a gyro more “picnic” friendly? Then it popped in my head, put it on a skewer. Take some of the delicious elements of those ever so infamous gyros and put them on a stick and serve it with Tzatziki sauce. It’s simple, quick to assemble, portable and can be enjoyed with warm chicken right off the grill or served room temperature or chilled.

This is one of those items that can be made and enjoyed immediately, but can also be made in advance. While we enjoyed the chicken grilled, it can just as easily be baked. These can be assembled hours or even the day before an event. It’s something that can easily be made in bulk and the perfect party food! You can serve them simply with the tzatziki sauce, or have a plate of pitas or flatbread along with some lettuce for people to make their own wrap or gyro. The options are simply endless.

Tzatziki Chicken Skewers

Ingredients:

For the skewers-
2 Boneless, skinless chicken breasts
1 Cup grape tomatoes
1 Medium cucumber, sliced
1/4 Tsp garlic powder
Salt
Pepper

For the Tzatziki sauce-
1 Cup non-fat Greek yogurt
1/2 Cup cucumber, seeds removed and shredded (approximately 1 medium cucumber)
1 1/2 Tbsp dill, finely chopped
Kosher salt
Freshly ground black pepper
1/8 Tsp garlic powder
1-1 1/2 Tbsp fresh squeezed lemon juice

Directions:

For the skewers-
Turn grill on and allow to heat. Reduce flames to a low-medium heat.

Meanwhile, cut chicken breasts into tenderloins (lengthwise). Season with salt and pepper.

Once the grill is heated, place chicken on grill and cook until juices run clear and cooked through. Remove from grill and allow rest for 5 minutes. Cut the cooked chicken into 1 inch cubes.

To assemble the skewers-
Place a tomato on a skewer, followed by a slice of cucumber, then by a piece of chicken. Continue the process until the skewer is full. Repeat process with remaining skewers, I was able to make about 4 generously sized skewers.

For the sauce-
Place the shredded cucumbers in a bowl and sprinkle with 1/2 teaspoon of Kosher salt. Set aside and allow to stand for at least 5 minutes. Place cucumbers in a clean towel or paper towel and squeeze to drain any excess liquid.

In a small bowl combine the yogurt, mint, dill, garlic powder, lemon juice, and cucubmers and stir to incorporate. Season with salt and pepper. Taste, adjust seasonings if needed. Place in refrigerator until ready to serve.

Recipe source: A Lynsey Original

White Chocolate Cheesecake Trifles

July 2, 2013 by Lynsey 1 Comment

I love being in the kitchen, I believe that is pretty well understood by anyone that knows me. I love trying to recipes, both sweet and savory. But I kind of have a weakness for the sweet recipes. Don’t ask me why. I mean, I love my sweets but I think I actually love making them more than I do eating them. Weird, I know. I just love the process, I love being creative and desserts allow me to have my baking therapy.

While I love the whole baking process, there are times where even I don’t want to be in the kitchen with a 350 degree oven cranked up, like on those days where it’s 105 with heat index that makes it feel like it’s easily 120. Yeah, those days definitely keep me away from the oven. So what’s a girl to do when she needs to make something sweet but she doesn’t want to stand over the oven? How about a “no bake” dessert that’s delicious and can be assembled in a matter of minutes? Sounds great right? And no, it’s not too good to be true.

This white chocolate cheesecake trifle fits the bill perfectly. A buttery, pound cake topped with a light and fluffy white chocolate cheesecake filling with blueberries and strawberries dispursed throughout. Yup, all that yummy goodness can be made without even pushing a button or turning a nob on your oven. This is a great dessert; not only because it’s delicious, but also because it literally takes about 5 minutes to assemble.

I love the idea of making these in individual serving dishes. It’s fun, it gives everyone their own personal dessert, and it would be great on a dessert table. Now, if you’re wanting to do this on a larger scale and don’t want to make 15-30 individual trifles you can definitely modify the recipes and make one large trifle, it’s totally up to you.

This dessert can be made with whatever fruits fit your fancy. I decided to make it with strawberries and blueberries, it’s a classic combination plus it’s very patriotic. What better dish to serve at your 4th of July party than a patriotic cheesecake trifle?

White Chocolate Cheesecake Trifles

Ingredients:

For the cheesecake filling-
1/4 Cup heavy whipping cream
1/4 Cup Philadelphia white chocolate spread

For the trifle
2 Cups pound cake*, cubed
1/4 Cup fresh bluberries
1/4 Cup fresh strawberries, chopped (approximately 2 large berries)

Directions:

For the filling-
Place whipping cream in a medium bowl and beat on high until thickened and peaks begin to form.

Place spread in a separate bowl and beat on high for about 20-30 seconds, until creamy. Place all but 3 tablespoons of the fresh whipped cream in the bowl with the spread and gently fold to incorporate. Once the ingreients are combine, beat on medium for 15-20 seconds.

To assemble-
Place half a cup of pound cake cubes in the bottom of each trifle or serving dish. Top with 1/4 of the filling, following by one tablespoon of blueberries and one tablespoon of strawberries. Top with half a cup of pound cake cubes, followed by 1/4 more filling, one tablespoon of blueberries and strawberries then top with a spoonful of whipped cream.

Yields 2 personal size trifles

*Pound cake is a classic option for trifles, but for a twist (and a great option to use up any leftover donuts) substitue donuts for the pound cake. For indivudial dishes like the ones in the picture, I used 1 donut per dish. It’s just as delicious as pound cake, but just gives it a little twist!

Recipe source: A Lynsey Original

Don’t Miss a Thing!

Archives for July 2013

Footer

Don’t Miss a Thing!